Cheese Stuffed Portobello Burger
Ingredients
- 4 large portobello mushrooms (4-to-5-inch caps), stems removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 ounces provolone, thinly sliced (about 8 slices)
- ¼ cup unbleached all-purpose flour
- 1 large egg, whisked
- 1 cup panko
- Vegetable oil, for frying
- Garlic-Vinegar Mayonnaise
- 4 brioche buns, halved and toasted
- 1 cup packed baby arugula
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